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Frosted Pumpkin Cookies

 
One serving costs about $0.2

$0.20 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

24 dessert
spoonacular Score:3%

Spoonacular Score: 3%

 

Frosted Pumpkin Cookies might be just the dessert you are searching for. This recipe serves 24 and costs 20 cents per serving. One serving contains 176 calories, 2g of protein, and 5g of fat. This recipe from Foodista has 1 fans. If you have vanillan extract, baking powder, vanilla soy milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 13%, this dish is not so outstanding. If you like this recipe, you might also like recipes such as Frosted Pumpkin Cookies, Soft Batch Frosted Pumpkin Cookies, and One-Bowl Frosted Pumpkin Gingerbread Cookies.

Cream Sherry, Port Wine, and Moscato d'Asti are great choices for Dessert. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.

» Get this wine on Amazon.com

Ingredients

Servings:
0.25 tsps
0.25 tsps allspice
allspice
1 tsp
1 tsp baking powder
baking powder
1 tsp
1 tsp baking soda
baking soda
1 Tbsp
1 Tbsp ener-g egg replacer
ener-g egg replacer
0.5 tsps
0.5 tsps ground cinnamon
ground cinnamon
4 Tbsps
4 Tbsps earth balance margarine
earth balance margarine
1.25 tsps
1.25 tsps blackstrap molasses
blackstrap molasses
1 tsp
1 tsp nutmeg
nutmeg
0.75 cup
0.75 cup pumpkin puree
pumpkin puree
2 ounces
2 ounces reduced fat cream cheese
reduced fat cream cheese
1 dash
1 dash salt
salt
2.5 Tbsps
2.5 Tbsps vanilla soy milk
vanilla soy milk
1.5 cups
1.5 cups sugar
sugar
2.25 cups
2.25 cups unbleached flour
unbleached flour
1 tsp
1 tsp vanilla extract
vanilla extract
0.25 cup
0.25 cup vegetable shortening
vegetable shortening
0.25 cup
0.25 cup vegetable shortening
vegetable shortening
2 cups
2 cups to
to
2 cups
2 cups to
to
0.25 tsps allspice
0.25 tsps
allspice
1 tsp baking powder
1 tsp
baking powder
1 tsp baking soda
1 tsp
baking soda
1 Tbsp ener-g egg replacer
1 Tbsp
ener-g egg replacer
0.5 tsps ground cinnamon
0.5 tsps
ground cinnamon
4 Tbsps earth balance margarine
4 Tbsps
earth balance margarine
1.25 tsps blackstrap molasses
1.25 tsps
blackstrap molasses
1 tsp nutmeg
1 tsp
nutmeg
0.75 cup pumpkin puree
0.75 cup
pumpkin puree
2 ounces reduced fat cream cheese
2 ounces
reduced fat cream cheese
1 dash salt
1 dash
salt
2.5 Tbsps vanilla soy milk
2.5 Tbsps
vanilla soy milk
1.5 cups sugar
1.5 cups
sugar
2.25 cups unbleached flour
2.25 cups
unbleached flour
1 tsp vanilla extract
1 tsp
vanilla extract
0.25 cup vegetable shortening
0.25 cup
vegetable shortening
0.25 cup vegetable shortening
0.25 cup
vegetable shortening
2 cups to
2 cups
to
2 cups to
2 cups
to

Equipment

baking paper
baking paper
baking sheet
baking sheet
wire rack
wire rack
plastic wrap
plastic wrap
stand mixer
stand mixer
toothpicks
toothpicks
oven
oven
bowl
bowl
baking paper
baking paper
baking sheet
baking sheet
wire rack
wire rack
plastic wrap
plastic wrap
stand mixer
stand mixer
toothpicks
toothpicks
oven
oven
bowl
bowl


Instructions

  1. Cookie Method:
  2. Preheat oven to 375 degrees F. Line 2 cookie sheets with parchment paper (or just cook one sheet at a time).
  3. Cream together shortening and sugar in stand mixer.
  4. Beat in molasses and vanilla until well combined.
  5. Blend in the pumpkin puree. The shortening will likely still leave tiny chunks and that is okay.
  6. Mix the rest of the ingredients together in a bowl, then slowly add it to the pumpkin mixture. Beat until well combined and pretty stiff.
  7. Scoop out onto cookie sheets at least an inch or so apart. Wet your fingers with a little water, then press the cookies down to about 1/2 inch thickness. This helps keep them from getting too tall.
  8. Bake on middle rack about 12 minutes, but possibly longer. Use a toothpick to check the doneness. As soon as you remove them from the oven, slide the cookies onto a cooling rack to stop them from cooking more or getting crunchy on the bottom.
  9. Frosting Method:
  10. Blend all ingredients together until nice and smooth. If it isn't thick enough, add more powdered sugar a few TB at a time until you reach a thick, yet smooth consistency.
  11. Wait until the cookies are nice and cooled before frosting otherwise the frosting will melt and drip off the cookies. Let frosted cookies sit uncovered for about 30 minutes to help the frosting set. Then cover with plastic wrap to keep the cookies moist.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.22
Ingredient
¼ teaspoons allspice
1 teaspoon baking powder
1 tablespoon ener-g egg replacer
½ teaspoons ground cinnamon
4 tablespoons earth balance margarine
1.25 teaspoons blackstrap molasses
1 teaspoon nutmeg
¾ cups pumpkin puree
2 ounces reduced fat cream cheese
2.5 tablespoons vanilla soy milk
1.5 cups sugar
2.25 cups unbleached flour
1 teaspoon vanilla extract
¼ cups vegetable shortening
¼ cups vegetable shortening
2 cups to
Price
$0.05
$0.03
$0.08
$0.04
$0.32
$0.10
$0.15
$1.05
$0.65
$0.08
$0.41
$0.38
$0.30
$0.40
$0.40
$0.77
$5.21

Nutritional Information

Quickview
195 Calories
1g Protein
6g Total Fat
32g Carbs
0% Health Score
Limit These
Calories
195k
10%

Fat
6g
10%

  Saturated Fat
1g
11%

Carbohydrates
32g
11%

  Sugar
23g
26%

Cholesterol
1mg
0%

Sodium
97mg
4%

Get Enough Of These
Protein
1g
3%

Vitamin A
1294IU
26%

Vitamin B1
0.1mg
6%

Selenium
4µg
6%

Folate
23µg
6%

Manganese
0.11mg
5%

Vitamin B2
0.07mg
4%

Iron
0.72mg
4%

Vitamin B3
0.78mg
4%

Vitamin K
3µg
3%

Vitamin E
0.47mg
3%

Calcium
26mg
3%

Fiber
0.59g
2%

Phosphorus
23mg
2%

Copper
0.03mg
2%

Magnesium
5mg
1%

Vitamin B5
0.14mg
1%

Potassium
44mg
1%

covered percent of daily need

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